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Kam Lake-View Meats

6453 Buckhorn Drive Kamloops BC V1S 2A1 · Abattoir – Food Processing

Official record from Interior Health →

Inspection summary

Kam Lake-View Meats has been inspected 8 times by Interior Health Authority since September 25, 2013. The most recent inspection, on July 8, 2026, recorded 1 infraction.

5 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 17, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 9, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on July 8, 2026. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips are expired. Corrective Action: Acquire new test strips and monitor the expiry date.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): ZEP "Supermarket Sanitizer" (A quat sanitizer) used onsite for sanitizing. Please purchase quat sanitizer test strips to ensure that sanitizer concentrations are kept at 200 ppm. Higher concentrations may require rinsing.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1] Tools chest in sausage room requires better cleaning and sanitizing especially on those high touch surfaces (e.g. handles). Please ensure that this is an item added to daily cleaning duties. A bucket sanitizer with a rag may need to be used. [2] Knives in scale room require better sanitary storage. Please acquire a knife rack so that knives do not have to be placed in between shelves and wall.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Some spices were in open bags and some were not labelled. Organize all spices so that they are in enclosed containers and they are labelled (protected from pests as well as ensuring FIFO practice). It is advisable to trace batch number of spices to a final product as well. Kitchen trolley with some tools and chemicals was stored close to the sink. The trolley needs to be decluttered as it can be used for air drying dishes, for example. Chemicals (degreaser and sanitizer) need to be kept away from food and they need to be labelled properly. If the equipment is not in use, it would be advisable to store away from the facility to free the work space.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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